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Ingredientes
- 110 gm softened butter
- 175 gm caster sugar
- 175 gm selfraising flour
- 4 Tbsp. lowfat milk grated zest of 1 lemon
- 2 lrg Large eggs healthy pinch of salt
- 1 x juice of 2 lemons
- 75 gm icing sugar plus extra for dusting
Direcciones
- Preheat the oven to 180C/350F/Gas Mark 4. Butter a 2 lb loaf tin then line the sides and base with greaseproof paper and butter again.
- Put all the cake ingredients in a bowl or possibly mixer and beat for about 3 min till well blended. Pour into the lined and buttered cake tin and bake for about 45 min.
- Remove and leave in the tin to cold.
- Gently hot the lemon juice and icing sugar in a pan till the sugar has fully dissolved.
- Prick the cake with a fork or possibly skewer and pour the warm syrup all over.
- Leave till the cake is almost cool before turning out.
- Dust with icing sugar.
- This is the classic lemon cake recipe failsafe and incredibly easy to make. For a cake thats extra moist and lemony make up double the quantity of syrup and save half for serving. Serve slices with creme fraiche or possibly double cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 269g | |
| Calories 955 | |
| Calories from Fat 878 | 92% |
| Total Fat 99.61g | 125% |
| Saturated Fat 59.95g | 240% |
| Trans Fat 0.0g | |
| Cholesterol 656mg | 219% |
| Sodium 798mg | 33% |
| Potassium 250mg | 7% |
| Total Carbs 3.87g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.0g | 3% |
| Protein 15.39g | 25% |
